Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/89469
Type: Artigo de periódico
Title: A Weibull Model To Describe Antimicrobial Kinetics Of Oregano And Lemongrass Essential Oils Against Salmonella Enteritidis In Ground Beef During Refrigerated Storage
Author: De Oliveira T.L.C.
Soares R.D.A.
Piccoli R.H.
Abstract: The antimicrobial effect of oregano (. Origanum vulgare L.) and lemongrass (. Cymbopogon citratus (DC.) Stapf.) essential oils (EOs) against Salmonella enterica serotype Enteritidis in in vitro experiments, and inoculated in ground bovine meat during refrigerated storage (4. ±. 2°C) for 6. days was evaluated. The Weibull model was tested to fit survival/inactivation bacterial curves (estimating of p and δ parameters). The minimum inhibitory concentration (. MIC) value for both EOs on S. Enteritidis was 3.90μl/ml. The EO concentrations applied in the ground beef were 3.90, 7.80 and 15.60μl/g, based on MIC levels and possible activity reduction by food constituents. Both evaluated EOs in all tested levels, showed antimicrobial effects, with microbial populations reducing (. p≤. 0.05) along time storage. Evaluating fit-quality parameters (. RSS and RSE) Weibull models are able to describe the inactivation curves of EOs against S. Enteritidis. The application of EOs in processed meats can be used to control pathogens during refrigerated shelf-life. © 2012 Elsevier Ltd.
Editor: 
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2012.11.004
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84870807950&partnerID=40&md5=0b7f64f4136593eba7df06340224e1f3
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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